Heat small pot with butter, shallot and the zest of a lemon.
Over medium heat, melt the butter and lit infuse with the flavors of the shallot
and the lemon zest. 3 minutes.
Don't brown.
Add couscous and toss everything together, ensuring your couscous is covered by
the shallot and butter mixture. About 2 minutes.
Add chicken broth, stock or water. Season with salt and pepper. Bring to a
simmer and cook, covered for 10 minutes.
Fluff with a fork. This will ensure you have light and fluffy individual grains.
Sprinkle in Parmesan cheese and mix with a fork. Taste for seasoning.
Serve in a bowl with some more lemon zest, almonds, cranberries, chopped parsley
and a nice shredding of Parmesan cheese on top.
Serve with a lemon mustard vinaigrette.
Great with grilled salmon, or lamb bits marinated in rosemary and EVOO for 1/2 hour, then sautéed in EVOO for 3 minutes.